How to make Moong Dal Khandvi -
Khandvi gets in a new avatar made with split green gram.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Yogurt (दही), Split skinless green gram (dhuli moong dal)
Cuisine : Gujarati
Course : Snacks and Starters
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For more recipes related to Moong Dal Khandvi checkout Dahi Ke Kebab, Lebanese Cheese Balls, Dahi Poha Tadka, Dahi Ke Kebab . You can also find more Snacks and Starters recipes like Vegetable Shammi Kebabs Samosa Chhena Panki Pav Bhaji Fondue
Moong Dal Khandvi Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Moong Dal Khandvi Recipe
Yogurt whisked 1/2 cup
Split skinless green gram (dhuli moong dal) soaked and drained 1 cup
Ginger-green chilli paste 3 teaspoons
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Oil 1 tablespoon + for greasing
Mustard seeds 1 teaspoon
White sesame seeds (safed til) 1 teaspoon
Curry leaves 6-8
Fresh coriander finely chopped for garnish
Method
Step 1
Put yogurt in a bowl, add half cup water and mix well.
Step 2
Grind skinless green gram with half cup water to a fine paste.
Step 3
Mix ground paste, yogurt mixture, ginger-green chilli paste, turmeric powder, asafoetida and salt in another bowl.
Step 4
Pour this mixture into a non-stick pan and cook on medium heat, stirring continuously, till the mixture thickens.
Step 5
Grease the back of a couple of stainless steel thalis with oil, spread the mixture evenly. Allow the mixture to cool. Cut into one inch strips and roll.
Step 6
Transfer the khandvi on a plate.
Step 7
Heat one tablespoon oil in a non-stick tempering pan. Add mustard seeds, once they splutter, add sesame seeds and curry leaves and sauté for half a minute.
Step 8
Pour this tempering on the khandvi.
Step 9
Arrange them on a serving plate, garnish with coriander leaves and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
